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Jo�l Robuchon Slow-Cook French Fries




Source of Recipe


Edward Schneider in the New York Times


Recipe Introduction


I�m posting this recipe (or rather set of directions) because I tried it and it turned out really good fries � super crisp outside, tender inside and NOT greasy. But I really doubt if I�ll ever do it again. It takes SO long � just about an hour! You don�t have to do much in that hour and if what you�re serving is flexible time-wise, it would work fine, I guess. You also can�t make a lot � maybe 2 servings.


List of Ingredients




Potatoes � cut into 3/8-inch batons
Oil � enough to cover potatoes
Salt


Recipe



Rinse the potatoes and shake off excess water. Place them in a single layer in the bottom of a high sided skillet. Add enough oil to completely cover the potatoes, but just � no need for deep oil. Turn the heat to low and then let them go. You�ll need to move them around a bit occasionally so that they don�t stick to the pan and each other (I did mine in a non-stick skillet and that helped). As the temperature slowly rises, they will essentially �poach� in the oil. When they get to the point that they are tender, you can slightly raise the temperature to medium-low to hurry things along a bit (�hurry things along� is relative � mine still took an hour). When browned and crisp remove from pan, drain and salt.